Vegan Pistachio Coffee Cake
Indulge in the delightful flavors of our Vegan Pistachio Coffee Cake—a moist and flavorful dessert that’s perfect for any occasion. This cake features a crunchy pistachio crumble topping and a creamy, dairy-free filling, making it a stunning centerpiece for gatherings or a cozy afternoon treat with your favorite hot beverage. Whether served warm or at room temperature, this eggless and dairy-free cake is sure to impress everyone at your table.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 30 g raw shelled pistachios
- 30 g all-purpose flour
- 2 tablespoons granulated sugar
- 2 tablespoons vegan butter (cold)
- 240 g all-purpose flour
- 2 ¼ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
- 160 ml soy milk
- 2 teaspoons apple cider vinegar
- 80 g raw shelled pistachios
- 200 g granulated sugar
- 90 g vegan butter (room temp)
- 180 g vegan Greek-style yogurt (room temp)
- 2 teaspoons vanilla extract
- ¼ teaspoon almond extract
- 150 g vegan pistachio cream spread
- 50 g vegan pistachio cream spread
- 60 g powdered sugar (plus extra for dusting)
- 1 tablespoon soy milk
Instructions
- Preheat your oven to 160°C (320°F) for fan-forced or 180°C (356°F) for conventional. Line an 8-inch springform pan with parchment paper.
- For the crumble topping, mix together pistachios, flour, sugar, and cold vegan butter until crumbly; set aside.
- In a mixing bowl, whisk together flour, baking powder, baking soda, and salt. In another bowl, combine soy milk and apple cider vinegar; let sit for 5 minutes.
- Add sugar, room-temperature vegan butter, yogurt, vanilla extract, and almond extract to the soy milk mixture; blend until smooth. Gradually stir in dry ingredients until just combined.
- Pour half of the batter into the prepared pan; layer with half of the vegan pistachio cream. Pour the remaining batter over it and top with more pistachio cream followed by crumble topping.
- Bake for about 55 minutes or until a toothpick comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
Find it online: https://recipetastenow.com/vegan-pistachio-coffee-cake/